Halibut with tomato butter and fresh pasta

Prep: 40 minutes Cook: 30 minutes Makes: 6 servings

8 medium, firm but ripe red tomatoes

1⁄2 pound unsalted butter, cut into small pieces, plus extra for greasing

6 halibut fillets, about 6 ounces each

2 shallots, minced

Kosher salt

Freshly ground black pepper

1 cup dry white wine

3⁄4 cup cream

Pinch of cayenne pepper

1 1⁄2 pounds store-bought fresh fettuccine or linguine

1 tablespoon finely chopped fresh Italian parsley

1. Heat

a small saucepan of water to a boil. Fill a large bowl with ice cubes and water.

2. Core

2 tomatoes and score a shallow X in their opposite ends. Lower them into the boiling water; as soon as the skin begins to wrinkle, about 15 seconds, lift them out with the spoon and transfer to the ice bath. Peel the 2 tomatoes, halve and seed them; cut them into 1⁄4-inch dice. Transfer to a bowl.

3. Cut the remaining

6 tomatoes into large chunks; pulse them in a food processor until finely chopped. Spoon the tomatoes into a fine wire strainer over a bowl; press them through with a spatula. Set aside the tomatoes; transfer the resulting juice to a saucepan. Heat to a boil over medium heat; reduce the heat and simmer until the liquid begins to thicken, 3 to 5 minutes. Remove from the heat; set aside.

4. With some

of the butter, grease a heavy flameproof casserole large enough to hold the fish in a single layer. Arrange the fillets in the casserole, sprinkle with shallots, and season with salt and pepper. Pour in the wine, cover with a lid and bring to a boil over medium heat. Reduce the heat and simmer until the fish is just springy to a light, quick touch, 3 to 5 minutes. With a spatula, transfer the fish to a warmed plate; cover with aluminum foil. Their residual heat will continue cooking them to the perfect doneness.

5. Add the reserved

tomato juice to the casserole; simmer over medium-low heat, stirring occasionally, until the liquid begins to thicken, 3 to 5 minutes. Stir in the cream; simmer, stirring occasionally, until the sauce thickens again, 3 to 5 minutes. While whisking continuously, add the butter a piece at a time to form a velvety sauce. Taste and adjust the seasoning with salt, pepper and a dash of cayenne.

6. Meanwhile,

cook the pasta in a large pot of well-salted boiling water until al dente, usually 1 1⁄2 to 4 minutes depending on thickness. Drain the pasta; add it, still slightly dripping, to the sauce, lifting and turning it with tongs to coat it evenly.

7. Transfer

the pasta to heated serving plates. Place a halibut fillet on top of each serving; spoon the sauce from the casserole over the fish. Garnish with the diced tomatoes and parsley; serve immediately.

Nutrition information per serving:

898 calories, 68 g fat, 31 g saturated fat, 237 mg cholesterol, 37 g carbohydrates, 6 g sugar, 35 g protein, 176 mg sodium, 3 g fiber